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congour In Pyole

This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Congour in pyole. Take almonde mylk drawen up with the brothe of congur, and put therto sugre or honey clarified ; and then take gret culpons of congur fothen, and boyle horn over the coles; and take the fame mylk and boyle hit, and cast therto clowes, maces, pynes, reifynges of corance, and streyne with a lytel saffron, ande in the settynge doune of the pot, medel togeder verjouse, poudpr of ginger, and put therto into the same pot; and lay thre culpons in a chargeour, and the syrip above; and then take turnesole diped in vine, and wringe oute the colour, and with a feder sprinke and spot the congour, but colour hit not altogeder; and serve hit forthe.


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